28 Sep Buckwheat Chia Waffles & Raw Fudge Sauce
I promised myself not to bake this weekend or post a recipe because I have so much homework to do. As you may have noticed I didn’t keep that promise. You see, some people stress eat, I stress bake. It was unavoidable! I had been to the library to make research for a school project(it’s about yeast because I take every chance I can to sneak in some baking in my school projects.) and gotten the worst scolding ever from an old lady because I accidentally had sat at a computer that she’d booked.
She was screaming at me like a was a dog that had bitten her or something. She was crazy and bitter and I almost feel sorry for her for being so angry without a reason. When I came home I was stressed and frustrated and had to make something so I decided to make our waffle iron happy by giving it a purpose in life again and not just letting it sit at the back of our cupboard.
These buckwheat chia waffles are delicious and super easy to make and that raw fudge sauce is just amazing! You can top these with anything you want. I had pecans, dried cranberries, toasted coconut and sliced bananas on mine.(I didn’t eat all of these on my own. Promise!) I’ve had a package of toasted coconut in my pantry for several months without opening it. Why didn’t I try it before? It’s so delicious!
Unlike schoolwork, everything about this recipe is easy. The waffles are easy: check! The raw fudge sauce is easy: check! The toppings are easy: check!(of course they are… you just sprinkle them on top.)
Ingredients
- 1 cup buckwheat flour
- 2 tbsp cornflour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tbsp chia seeds
- 1 tbsp honey
- 1 cup rice milk(or milk of your choice)
- 1 tbsp apple cider vinegar
- 55 g (1/2 stick) butter, melted and cooled
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup raw cacao powder
- 1/3 cup honey
- 1 1/2 tbsp water
- dried cranberries
- toasted coconut
- 1 banana, sliced
- pecans
Instructions
- Whisk together all of the dry ingredients for the waffles in a large bowl.
- In a separate bowl, whisk together the wet ingredients and then fold into the dry ingredients. Let the batter thicken for a couple of minutes while you pre-heat your waffle iron.
- Cook the waffles in the waffle iron about 2 min and add some butter to the waffle iron between each waffle.(If you use a belgian waffle iron you'll need to cook them about 3 min on each side.)
- Make the fudge sauce by combining the three ingredients in a small bowl and whisk together until smooth and silky.
- Pour/spread the fudge sauce on top of the waffles and top with toasted coconut, dried cranberries, pecans and a sliced banana or whatever toppings you prefer.
- Enjoy!
Notes
Waffle recipe adapted from London Bakes
josefinetm
Posted at 15:17h, 28 SeptemberAw, poor you – and poor lady. You are right, I almost feel sorry for her too. I hope you’re okay though 🙂
These look sososososo good. Maybe I should find my waffle iron again. It’s been so long since I last used it. Have a wonderful Sunday!
Thea
Posted at 16:12h, 28 SeptemberYou should definitely find your waffle iron! Waffles are so easy and delicious 🙂
myriam | rhubarb! rhubarb! rhubarb!
Posted at 19:22h, 28 SeptemberI stress-bake, too, when I have too much schoolwork. These waffles are just gorgeous.
Thea
Posted at 21:06h, 28 SeptemberThanks Myriam! I actually like stress baking even though is sounds stressful… 😉
indigomoon3
Posted at 21:31h, 28 SeptemberOh my they look so yummy!! Could I substitute Chia seeds for something else as I don’t have any. And what does the Chia do? (as opposed to flax or something else) Thanks!
Thea
Posted at 10:45h, 29 SeptemberThey don’t play an important role in this recipe because I use eggs in it. I just added them for some extra health benefits. YOu can just skip them or add a tbsp of flax seeds if you like 🙂
Martyna@WholesomeCook
Posted at 22:11h, 28 SeptemberHi Thea, hope you got all your school work done in the end…? And your stress-baking seems to have really good results. Those photos look stunning. Mmm now I feel like waffles.
Thea
Posted at 10:46h, 29 SeptemberThank you Martyna! 🙂
Jess
Posted at 06:03h, 29 SeptemberOh my this is absolutely amazing, you had me at raw fudge sauce! I don’t have a waffle iron but I’m guessing this could translate well into pancakes? I see a Sunday morning in the near future with this on the menu!
Thea
Posted at 10:47h, 29 SeptemberThanks Jess! I haven’t tried making pancakes of this batter but if you do please let me know how they turned out! 🙂
Christine
Posted at 18:20h, 29 SeptemberWhat beautiful photos! These waffles sound amazing. I stress-bake too, it’s how I dealt with grad school and the first year of my super busy job. There’s something just so calming and meditative about making something in the kitchen. I hope you felt better after these gorgeous waffles!
Thea
Posted at 18:30h, 29 SeptemberThank you Christine! 🙂 The waffles definitely made me feel better!
Our Food Stories
Posted at 00:02h, 30 Septemberlooks amazing thea!! would love to have it as a midnight snack now 😀
x
laura & nora
Thea
Posted at 06:47h, 30 SeptemberThanks laura & Nora!!!
Tina Jui
Posted at 12:33h, 30 SeptemberBeautiful photos and recipe! I’ll have to try it out since I’ve just refocused my blog on breakfast and brunch recipes!
Thea
Posted at 13:48h, 30 SeptemberBreakfast and brunch sounds like a perfect focus! Hope you like the recipe! 🙂
Kathryn
Posted at 15:20h, 03 OctoberWhat a perfect stack of waffles! I am totally smitten with the idea of your raw fudge sauce too – I’d want to drizzle it on everything!
Thea
Posted at 16:41h, 03 OctoberThanks so much Kathryn! The raw fudge sauce is so good 🙂
Josefine
Posted at 09:17h, 01 AprilI just made these (well almost – we didn’t have eggs or enough buckwheat flour so I twisted the recipe just a little) and oh my, they were delicious! Thanks for the recipe – I can’t wait to try more of your waffles 🙂
Thea Tillberg
Posted at 10:42h, 01 AprilThanks Josefine! What flour did you use instead and what did you replace the egg with? 🙂
Josefine
Posted at 22:17h, 03 AprilI just used some more cornflour and added two tablespoons yoghurt instead of the egg 🙂 It was so good!
The Smoothie Lover
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